A Very Ancient Craft
4 Ib. good quality carrots, preferably home grown
1 gallon water
1/2 Ib. raisins
1/2 teaspoonful tannin or 1/2 cup cold tea
3 1/4 Ib. sugar
1/2 oz. citric acid
Carefully scrub the carrots till thoroughly clean, then grate them and boil them gently for ten minutes. Strain off the liquor and add the chopped raisins. When cool add the citric acid and pectozyme. Next day stir in 2 1/2 Ib. sugar, the nutrient and fermenting sherry yeast. After five days strain out and press the raisins and continue the fermentation, adding the remaining three doses of 4 oz. sugar each time the S.G. falls below 1.010. Use a plug of cotton wool instead of an air lock and don't quite fill the jars. This is another wine, which needs two years to mature sufficiently.